Remove from the oven and peel off the paper. Cool on a wire rack. Allow to get quite cold. To serve, whip the cream softly, smother the pavlova with cream and decorate the top fruit of your choice.

Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven ...

Place baking sheet in preheated oven and immediately reduce oven temperature to 300°F. Bake until pavlova is puffed, beginning to crack on top, and feels crisp when gently tapped, about 1 hour.

Bake for one hour then turn the oven off and leave the pavlova to cool in the oven. This couldn't be simpler and it doesn't even need cooking. I add a few shots of Golden Stolen Rum if it's an ...

The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. Once the pavlova base is cool ...

Assemble vegan pavlova. Gently lift and place the cooled pavlova base onto your serving plate or stand. Don't worry if it ...

This pavlova offers a fruity twist on the classic version topped with berries and is a fantastic alternative to cake for any ...

If you feel still feel sugar grains, keep on mixing. Baking at a low temperature and letting the Pavlova cool in the oven ...

Red berries look beautiful on pavlovas and this recipe has a simple trick to make your next pav look spectacular.